Herbed Chicken Thighs with Honey Mustard Glaze

Glazing meats is a two step process. First the meat is seasoned and essentially cooked through. Second, the meat is basted with a glaze and heated quickly, just before serving. This Herbed Chicken with Honey Mustard has a wonderful balance of flavors and is not too sweet. The use of the two mustards adds depth of flavor as well as an attractive look from the whole grain mustard. I would serve this dish for my finest occasions as I think it rivals Duck, Cornish Hen, or any other Poultry Dish......with a lot less effort. I love these Chicken Thighs.

How to Make Herbed Chicken Thighs with Honey Mustard Glaze

Measure 5 1/2 Tbsp of the unsalted butter (softened). Reserve the other 1 1/2 Tbsps for later. Add all the seasonings to the 5 1/2 Tbsps butter and mix well to for a compound butter.

Place the chicken thighs in a large baking dish in a single layer.

Pull back the skin and place a bit of the herbed butter on each piece, using all the butter. Replace skin to cover.

Slather the reserved butter over the tops of the chicken thighs.

Bake uncovered in a 350 degree oven for 1 hour and 15 minutes. Remove from oven. Turn oven temperature up to 425 degrees. Transfer the chicken pieces to a baking tray that is lined with non-stick foil.

While oven is increasing in temperature, make a glaze by mixing the Dijon and the whole grain mustard with the honey in a small bowl. Brush the glaze on top of the chicken pieces, using all of the glaze.

Bake the glazed chicken in the 425 degree oven on the top rack for 15 minutes.